Home fries with peppers eggs over easy
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Date: 2021-04-16
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Comments and reviews: 10
Mormodes
I counted at least 8 dishes to clean. Sorry Adam, but my quick meals (I am super lazy) must be 4 or less!
I've actually made something similar for dinner by searing some chicken and putting it aside (paper plate/towel. Then putting in potatoes like you did and veggies cut roughly the same-ish size as the potatoes in after the potatoes cook for a bit. They soften up and then I add the chicken back in to get everything up to heat and wind up with 3-4 dishes total. A fork, a plate, a pan, and a spatula (which I used as the knife for things like butter.
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I counted at least 8 dishes to clean. Sorry Adam, but my quick meals (I am super lazy) must be 4 or less!
I've actually made something similar for dinner by searing some chicken and putting it aside (paper plate/towel. Then putting in potatoes like you did and veggies cut roughly the same-ish size as the potatoes in after the potatoes cook for a bit. They soften up and then I add the chicken back in to get everything up to heat and wind up with 3-4 dishes total. A fork, a plate, a pan, and a spatula (which I used as the knife for things like butter.
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Gro er
Another great and easy preparation for home fries is adding crispy bacon bits, finely chopped onion and just a touch of rosemary. That's how we make home fries, or Bratkartoffeln in Germany.
We use slab bacon of course, but i assume that's not as easy to get in most places overseas and it's also not neccessary since you'd want the bacon to be finely chopped anyway. The smokey notes go really well with potatoes, i highly recommend trying this. Serve it with some fried eggs and simple side salad and you're having a commonly eaten German weeknight meal.
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Another great and easy preparation for home fries is adding crispy bacon bits, finely chopped onion and just a touch of rosemary. That's how we make home fries, or Bratkartoffeln in Germany.
We use slab bacon of course, but i assume that's not as easy to get in most places overseas and it's also not neccessary since you'd want the bacon to be finely chopped anyway. The smokey notes go really well with potatoes, i highly recommend trying this. Serve it with some fried eggs and simple side salad and you're having a commonly eaten German weeknight meal.
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Eppiox
Is this how Americans think? Like, they are fried we get it, but they arn't 'fries', they are fried potatoes, fries are the long bois. This explains a lot like why Americans still have Metric vs Imperial, Everything is a sandwich instead of its respective type- burger/roll etc, they use mm/dd/yyyy, Cookies are biscuits, Biscuits are scones, Fahrenheit, Brake lights as indicators, Aluminum, Some pizzas are called pies, 'Pie irons' make tosties, shits backwards.
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Is this how Americans think? Like, they are fried we get it, but they arn't 'fries', they are fried potatoes, fries are the long bois. This explains a lot like why Americans still have Metric vs Imperial, Everything is a sandwich instead of its respective type- burger/roll etc, they use mm/dd/yyyy, Cookies are biscuits, Biscuits are scones, Fahrenheit, Brake lights as indicators, Aluminum, Some pizzas are called pies, 'Pie irons' make tosties, shits backwards.
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Sus
Adding oil to butter doesn't raise the smoke point of butter, but once you've mixed it together, it's no longer pure butter. you're dealing with a solution. And I'm pretty sure the solution would have a smoke point somewhere between that of the butter and oil. It's a great trick. works extremely well to get butter flavor with less burning.
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Adding oil to butter doesn't raise the smoke point of butter, but once you've mixed it together, it's no longer pure butter. you're dealing with a solution. And I'm pretty sure the solution would have a smoke point somewhere between that of the butter and oil. It's a great trick. works extremely well to get butter flavor with less burning.
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HjFUN1
A bit uncanny how similar this was to my dinner last night, which was made due to a lack of time. Main difference was that I did use a cast iron pan and put a lid on to steam them through browning at first rather than boiling. No real issues with stickage that I tend to get which was lucky
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A bit uncanny how similar this was to my dinner last night, which was made due to a lack of time. Main difference was that I did use a cast iron pan and put a lid on to steam them through browning at first rather than boiling. No real issues with stickage that I tend to get which was lucky
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Sean
You probably won't see this Adam Ragusea but I have your latest video playing while I cook my weeknight dinners. Even though I make something entirely different than your recipes, your terminology and explanations are really pleasant and my creativity/focus has increased in the kitchen.
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You probably won't see this Adam Ragusea but I have your latest video playing while I cook my weeknight dinners. Even though I make something entirely different than your recipes, your terminology and explanations are really pleasant and my creativity/focus has increased in the kitchen.
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Benthicc
So he adds vinegar into the parboiling water to help the potatoes, is the effect something unique too the vinegar itself? Or would any splash of acid work? I've got all the ingredients at home to give this a try, save for the vinegar. Reckon I could get away with lemon juice?
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So he adds vinegar into the parboiling water to help the potatoes, is the effect something unique too the vinegar itself? Or would any splash of acid work? I've got all the ingredients at home to give this a try, save for the vinegar. Reckon I could get away with lemon juice?
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Jebusankel
I watched this so closely because my favorite meal lately is basically this. Except I prefer shredded hash browns because frozen shredded are so damn cheap and easy. Also I like how french style scrambled eggs are so rich and go really well with everything else in this.
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I watched this so closely because my favorite meal lately is basically this. Except I prefer shredded hash browns because frozen shredded are so damn cheap and easy. Also I like how french style scrambled eggs are so rich and go really well with everything else in this.
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dereinzigwahreRichi
I recently did just about the same but with everything in smaller cubes and with no precooking, then put three mixed eggs over it and. Tortilla! Not the traditional kind, but really tasty on sandwiches. Kind of home Fries with peppers to go. ;-)
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I recently did just about the same but with everything in smaller cubes and with no precooking, then put three mixed eggs over it and. Tortilla! Not the traditional kind, but really tasty on sandwiches. Kind of home Fries with peppers to go. ;-)
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shred
I can dig it. I eat a variation of this often plus some spinach or other sort of greens.
I will call you out though. Cast irons are the OG of nonstick. I can slide an egg off mine any day without any oil or butter. I still use butter for taste though.
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I can dig it. I eat a variation of this often plus some spinach or other sort of greens.
I will call you out though. Cast irons are the OG of nonstick. I can slide an egg off mine any day without any oil or butter. I still use butter for taste though.
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